Ingredients: 2 6oz fish filets olive oil I T L’Ami Provencal Herbs de Provence salt & freshly ground pepper fresh herbs and lemon wedges for garnish (optional) Preparation: 1. Prepare grill. 2. Rub fish filets with olive oil, sprinkle evenly with herbs, and season with salt and pepper to taste. 3. Grill until fish flakes with … More Grilled Fish with L’Ami Provencal Herbs de Provence
Ingredients: 1 orange slice scant 1/2 oz Quai Sud Fig Syrup 1/4 oz white balsamic vinegar 2 oz bourbon seltzer water orange twist for garnish Preparation: 1. Muddle the orange slice in a cocktail shaker with the fig syrup and white balsamic vinegar. 2. Fill the shaker with ice, add bourbon, and shake for 10-20 … More Fig Old Fashioned with Quai Sud Flavored Syrup
Ingredients: 4 slices bread 1/4 cup Les Confitures de Raphaël Fig Jam 4 oz Bries, sliced thin 2 T butter Preparation: 1. Place bread slices on work surface. Top 2 slices of bread with sliced Brie, and the other 2 with the fig jam. Close sandwiches so that each has both Brie and jam. … More Grilled Jam & Cheese Sandwiches with Les Confitures de Raphaël Fig Jam
Ingredients: 3/4 lb (about 2 cups) red seedless grapes 6 tsp LeBlanc Nut Oil (experiment to find your favorite!) 1 pint vanilla ice cream 1/4 c toasted nuts of your choice (match with the oil, or mix it up!) Preparation: 1. Preheat broiler 2. Toss grapes with 2 tsp oil in a shallow baking dish and … More Ice Cream with Roasted Grapes and LeBlanc Nut Oil
Ingredients: 12 large mushrooms 6 oz goat cheese 3 T cream 2 sprigs fresh rosemary, finely chopped 2 sprigs fresh thyme, finely chopped 6 tsp Bernard Michaud Honey from Corsica, plus more for finishing lemon juice salt & pepper Preparation: 1. Clean the mushrooms and separate the stems from the caps. Squeeze a few drops … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica
Ingredients: 2 jars Groix & Nature Scallop Rillettes 4 leeks 15 cl (5oz) soy sauce 10g (2 tsp) sugar 5 cl (1.7oz) saké Preparation: 1. Make the Asian Sauce: Reduce the soy sauce, sugar, and sake until it is syrupy. 2. Wash the leeks and slash them only on one side to obtain … More Scallop Maki with Groix & Nature Scallop Rillettes
Ingredients 1 bag SAPORI ANTICHI REGINELLE PASTA ½ cup olive oil 2 large garlic cloves (minced) ½ tbsp crushed red pepper ¼ cup minced flat-leaf parsley ¼ cup finely chopped basil ¼ cup finely chopped chives salt and pepper to taste 1 cup freshly grated Romano cheese Instructions 1. Bring a large pot of salted … More Sizzling-herb Sapori Antichi Reginelle
Ingredients 1 bag SAPORI ANTICHI FARFALLINE 2 garlic cloves minced 1 cup chopped onion ¼ cup olive oil 2 yellow bell peppers chopped (about 2 ½ cups) ¾ cup dry white wine or dry vermouth 1/3 cup sun-dried tomatoes (packed in oil) drained and sliced thin 2 tablespoons drained bottle capers 1 cup shredded fresh … More Sapori Antichi Farfalline with sun-dried tomatoes, bell peppers and goat cheese
Ingredients: 8oz of cream cheese, softened 1 egg 3 heaping Tablespoons L’Epicurien Lemon Curd 2 heaping Tablespoons sifted powdered sugar 8 La Trinitaine butter galettes Baking cups Griottines or berries of your choice Instructions: 1. Thoroughly mix all except the galettes and the Griottines 2. Line cupcake tins with 8 baking cups and place … More Cheesecake with L’Epicurien Lemon Curd
Ingredients 4 6oz Filet Mignon steaks Terre Exotique Fleur de Sel with grilling spices 2 tsp Terre Exotique Penja black peppercorns, coarsely crushed 2 Tbls olive oil 1 Tbls butter 1 Tbls flour 3/4 cup beef stock 3 tablespoons cognac 3/4 cup heavy cream 2 tsp Terre Exotique Penja white peppercorns, coarsely crushed … More Penja white Pepper Cream Sauce for Flat Iron Filet with Terre Exotique Fleur de Sel
Sardines & Chocolat 